This mushroom and black bean quesadilla is one of my favorite quick-and-easy dinners. I created this recipe while rifling through my pantry, searching for a new, simple, and healthy dinner. I love this recipe because the possibilities and variations are virtually endless!
Ingredients
- olive oil: 2 Tbsp
- fresh mushrooms: 1 cup (sliced)
- onion: 0.5 cup (chopped)
- canned black beans: 1 cup (rinsed and drained)
- fresh cilantro: 2 Tbsp (chopped)
- salt and ground black pepper: (to taste)
- whole wheat tortillas: 2 piece
- mozzarella cheese: 0.75 cup (shredded)
- lime juice: 2 Tbsp (optional)
- salsa: 0.25 cup (to taste, optional)
Metric Conversion
Stages of cooking
-
Heat olive oil in a skillet over medium-high heat; sauté mushrooms and onion in hot oil until lightly browned, about 1 minute. Add black beans, cilantro, salt, and pepper; continue sautéing until mushrooms and onions are browned, 2 to 3 minutes more. Remove from heat.
-
Place 1 tortilla in a clean, dry skillet. Spread 1/2 of the mushroom mixture onto 1/2 of tortilla. Sprinkle with mozzarella cheese and lime juice; fold tortilla over filling. Cook over medium heat until quesadilla is browned and crispy, about 2 minutes per side. Transfer quesadilla to a cutting board. Repeat this step with second tortilla.
-
Cut quesadillas into wedges and serve with salsa.
